How to Cook Favorite Dulce De Leche Cheesecake

Dulce De Leche Cheesecake Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl. In an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy.

Here is the best “Dulce De Leche Cheesecake” recipe we have found until now. This will be smell and look delicious.

Ingredients of Dulce De Leche Cheesecake

1. Make ready of ✨Crust✨.
2. Take 150 g of Chocolate Graham Cracker Crumbs.
3. It’s 65 g of Butter (melted).
4. Prepare 75 g of Maltesers/Woopers.
5. You need of ✨Filling✨.
6. It’s 400 g of Dulce De Leche.
7. Take 3 of Eggs (room temperature).
8. Take 500 g of Cream Cheese Philadelphia.
9. Prepare 200 g of Sour Cream or Creme Fraiche.
10. Make ready 100 g of Greek Yoghurt.
11. You need 4 Tbsp of All-purpose Flour.
12. Prepare 1 Tsp of Vanilla Extract.
13. Prepare of I don’t use sugar (if you like it sweet, add the amount of sugar that suites your tastes).
14. Make ready of ✨Topping✨.
15. It’s 1/4 Cup of Dulce De Leche.
16. Take 1/4 Cup of Heavy Cream.
17. It’s of Almond-Pecan.

Along with the recipe, I have also included some updates to the post with some cheesecake tips and tricks.So following is the original post, with my added.You'll smear dulce de leche all over the cheesecake. (Just between you and I, this cheesecake you're looking at actually has a pretty big crack.But who the heck cares!) Before serving, I highly recommend sprinkling some sea salt on top, as it balances some of the sweetness of the cheesecake.

Dulce De Leche Cheesecake instructions

1. Preheat your oven to 300°F. To prepare the crust, in the work bowl of a food processor place gharam crackers and maltesers/whoopers. Process it until finely grounded and add melted butter and continue to process it until combined fully..
2. Cover the springform pan with parchment paper. Press the crust crumb into the bottom of the cake pan. Bake for 6 minutes then remove from the oven..
3. To prepare the filling, in a stand mixer combine cream cheese and dulce de leche. Beat at medium speed until combined then add eggs one at a time, beating well after each addition. Then add the sour cream and mix until it is well combined. Sift in the flour and mix it well. Pour into the prepared crust..
4. Boil water and put it in an oven proof casserol dish. Then place the cheesecake on the dish with the water. Bake for 1 hour or until the cheesecake appears to be just set in the center. Turn oven off and leave the cheesecake in the oven with door open just slightly for 1 hour. Remove it from the oven and let it cool completely before cooling it further in the fridge. Refrigerate for at least 8 hours before serving..
5. For the cheesecake toppings combine dulce de leche and heavy cream. Mix until well combined then pour over the cheesecake. Sprinkle almond or pecans in the middle or around the edge. Enjoy!😉.

Spread the dulce de leche topping over the cheesecake, pushing it right to the edge of the cake.It is so creamy and perfect.And just what you need after stuffing yourself with tacos and enchiladas.

Beat cream cheese and remaining sugar in large bowl with mixer until well blended.Dulce de Leche Fresh Frozen Custard layered with cheesecake pieces and topped with a drizzle of old fashioned salted caramel.Add the sweetened condensed milk and continue beating until well mixed, scraping down the bowl as needed.Gradually beat in caramel flavoured sauce until smooth.This No Bake Dulce De Leche Cheesecake is all about the layers!